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Home , Mangosteen, Rambutan

Vol.10 (2020) No. 4 ISSN: 2088-5334

Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage Luh Suriatia, I Made Supartha Utamab, Bambang Admadi Harjosuwonob, Ida Bagus Wayan Gunamb a Food Science and Technology Department Warmadewa University, Denpasar, Email: [email protected]

b Department of Agricultural Engineering Udayana University, Denpasar, Indonesia

Abstract — Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestyle- fresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. , , and are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit—the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes—increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, C levels, and total dissolved solids. Fresh- cut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, , color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan.

Keywords— tropical fruit; physicochemical characteristics; fresh-cut; storage; shelf-life.

damage of nonedible parts such as the skin often determines I. INTRODUCTION the preference of consumers, although the edible part of the The consumption of fruits in the world today has an fruit is still worth the consumption. The number of nonedible increase that is stimulated by increased consumer awareness parts is relatively high compared to the edible, Mangosteen of health, storage technology, transportation, and marketing 63-75%, Mango 22-29%, Rambutan 52-57% is a high systems. Increasing consumption of fruit, mainly tropical household garbage contributor. This increases sales trend fruit into a global strategy and priorities, leads to improve parts of edible fruit (what you see, what you eat) through a public health. Tropical fruit contains bioactive components minimal process known as fresh-cut fruit [3], [4]. such as phenolic compounds, carotenoids, organic acids, The minimal process is a preparation of products such as , and fibers that are very beneficial for health. stripping, cutting, slicing, washing, and packaging [5]. Besides, a delicious tropical fruit also serves as a functional People nowadays prefer fresh-cut fruit products, driven by food, facilitates digestion, overcome obesity, increases the need consumption of the quality products (fresh, healthy, immunity, as an antioxidant, anticancer, and antimicrobial comfortable, safe, nutritious) and lack of preparation time [1]. The type of tropical fruit is very diverse in terms of [6]. Some advantages of fresh-cut fruit are presenting shape, size, texture, a specific flavor [2]. Mangosteen, consumers of options in one package, get the amount of Mango, and Rambutan are three exotic tropical fruits that fresh needed, facilitate the quality of the products purchased, have high economic value and are liked by foreign people. reduce product volume and transportation cost [7]. The market prospects, both locally and exports, are potential The weakness of fresh-cut fruit is very easily damaged, and continue to improve. Fruits are a commodity that is and the shelf life is shorter than the whole fruit [8]. The perishable, easy to rot, and shrinking weight. The physiology minimal process resulted in tissue decay, so the fruit

1731 underwent physiological, pathological, and physical color, weight, texture, moisture content, pH, total acids, changes. Damages include increased tissue respiration, vitamin C levels, total dissolved solids [11]. Data obtained is ethylene production, unexpected metabolites, degradation of tested with ANOVA. sensory components, decreased fruit integrity, and microbial growth [9]. III. RESULTS AND DISCUSSION The decrease in quality and the short shelf life of fresh- The minimum process of different fruits contributes cut fruit can lower the interest to consume it. Alternative differently to the quality of fresh-cut produced. Fresh-cut methods during handling, distribution, and sales are essential fruit is comfortable, healthy, safe, quality, and relative have to be considered so that when the fruit until the consumer's the desired shelf life. The quality and the shelf life of fresh- hands remain in fresh quality. Some ways can be done by cut fruit depend on moisture content, degree of acidity (pH), observing the quality of raw materials, the application of total acid, total dissolved solids, vitamin C, weights, colors, calcium on the surface of the fruit, storage of cold and textures. The results of the observation of tropical fruit, temperatures, and the use of edible coating [4], [10], [19], Mango, Mangosteen, and Rambutan can be seen in Table 1. [20]. Information about the characteristics of fresh-cut tropical fruit does not exist. Therefore, it needs research. The TABLE I initial characterization of fresh-cut fruit is essential to MOISTURE CONTENT, PH, TOTAL ACID, TOTAL DISSOLVED SOLIDS, precisely determine the next treatment to maintain quality VITAMIN C, WEIGHT, COLORS AND TEXTURE OF FRESH-CUT TROPICAL and extend the shelf life. The study aims to determine the FRUIT physicochemical characteristics of tropical fruits (Mango, Fresh-cut Day- Day- Characteristics Day-0 Mangosteen, and Rambutan) during storage at cold Fruit 5 10 temperatures. Moisture % 80.91 82.36 77.37 pH 4.58 4.38 4.39 Total acid (%) 0.35 0.30 0.26 ATERIALS AND ETHOD II. M M TDS (%) 22.90 23.20 24.00 Vitamin C (mg/100g) 73.20 81.25 58.58 A. Physicochemical analysis: Mango Weight shrinkage (%) 0.00 1.69 2.88

Analysis of the physicochemical characteristics of tropical Color: fruits using mangoes teen, Mango and Rambutan was L* 51.99 42.38 39.12 processed minimally, by peeling and eliminating the a* 11.32 10.37 6.19 b* 89.51 67.30 34.71 and . Tropical fruits obtained from Buleleng Regency Texture (N) 3.39 2.11 1.90 Indonesia. Mango and Mangosteen was a tropical fruit Moisture % 80.11 82.35 82.19 that has a type of climacteric, while Rambutan was non- pH 3.13 3.02 2.98 climacteric fruit. Mangosteen was observed in the form of a Total acid (%) 0.60 0.82 0.84 merged segment while the Mango was cut into a cube- TDS (%) 21.00 21.10 22.00 Vitamin C (mg/100g) 8.76 10.29 5.14 shaped 4x4x2 cm (without seed). Rambutan fruit was Mangoes Weight shrinkage (%) 0.00 5.59 9.31 prepared without peel, but the seed was left. These fruits teen Color: were packed in plastic boxes stored at cold temperatures L* 56.89 44.58 28.32 (7±1°C), as in Fig. 1. The tools of research were digital a* -7.86 -1.04 5.67 scale analysis, refractometer, spectral colorimeter CS-280, b* 14.88 13.94 19.47 chiller, digital pH meter, texture analyzer (speed 10 distance Texture (N) 3.15 3,17 1,44 Moisture % 78.81 80.36 79.51 20 for Mango, and speed 10 distance 8 for Rambutan) and pH 4.20 4.00 3.17 instrument of titration. Total acid (%) 0.48 0.74 0.76 TDS (%) 19.40 23.00 24.50 Vitamin C (mg/100g) 58.37 43.19 33.28 Rambutan Weight shrinkage (%) 0.00 4.15 6.92 Color: L* 44.49 42.49 41.15 a* 1.79 -1.08 -6.6 b* 5.33 5.67 5.89 Texture (N) 7.11 6.58 2.61 A. Moisture Content Moisture content determines the quality of fruits. The average moisture content of tropical fruits increases until day 5 then decreases again, as shown in Table 1 and Fig. 2. Processing with stripping and cutting causes tissue reduction

Fig. 1 Packing process fresh cut tropical fruits and inducing respiration rate and spur velocity of moisture loss compared to intact tissue [12]. B. Statistical Analysis Respiration is the process by which organic ingredients The design used a randomized draft of a factorial group (, , and ) break down into simpler with two replicates. The type of fruit was the first factor end products and produce energy for its cell function. Once (Mango, Mangosteen, Rambutan), second factor time of the fruit is separated from the tree, the respiration process storage (0, 5, 10 days). The variables observed included continues to produce energy, or the tissues will die, which

1732 causes the cell aging process. The moisture content of the conversion into sugars, organic acids, fats, phenol, and folate Mango ranges from 77.37-82.36%, Mangosteen 80.11- compounds also occurs [18]. Rambutan fruit has a sharp 82.35%, and Rambutan 78.81-80.36%. The highest moisture decline. The results [12] specified, pH of rambutan fruit content during storage is found in Mangosteen. Moisture decreases significantly during storage. Mangosteen has the content of Mangosteen 82.6 ± 0.2% [13]. The shelf life and lowest pH among the three types of fruit. This is in line with quality of fresh-cut is considerably reduced by a series of the opinion [14], Mangosteen has a high degree of acidity. decay processes triggered by physical damage, including moisture loss [9]. C. Total Acid Total acid is the number of organic acids in the fruit. The total acid of tropical fruits tends to increase during storage 83 82.36 82.35 except for the mango fruit. The average value of total acid 82.19 82 Mango fruit ranges between 0.26-0.35%, Mangosteen 0.60- 80.19 0.84%, and Rambutan 0.48-0.76% (Table 1, Fig. 4). During 81 80.11 80.36 storage, there is a decrease in total acid in Mango and 80 79.51 Mangosteen. Mango and Mangosteen are climacteric fruit 78.81 79 that is still experiencing maturation during storage.

78 77.37 77 76 1,5 moisture content (%) moisturecontent 75 74 mango mangoesteen rambutan 1,0 storage time (day) 0.82 0.84 0.74 0.76 0 5 10 0.60

0,5 0.48 Fig. 2 Moisture content (%) of fresh-cut tropical fruit during storage. (%) Acid Total 0.35 0.26 B. Degree of Acidity (pH) 0.30 Degree of acidity (pH) often an indication of changes in the quality of fruits. Fruits mostly have low degree of 0,0 acidity. The observation shows that the Mango has a pH mango mangoesteen rambutan range of 4.38-4.58, Mangosteen 2.98-3.13, Rambutan 3.17- storage time (day) 4.2 (Table 1, Fig. 3). 0 5 10

Fig. 4 Total acid (%) of fresh-cut tropical fruit during storage. 5 4.58 4.39 4.38 4.20 Usually, after harvesting, the maturation process results in 4.00 4 increased respiration, the production of ethylene, the change of or the conversion of starch into sugar, 3.13 3.17 3.02 2.98 organic acids, fats, phenol, and folate compounds [9]. The 3 highest total acid was obtained from Mangosteen fruit.

pH Mangosteen contains a total of phenol 6.4 ± 0.5 (g/kg D. m), 2 free 9.7 ± 1.3%, phenolic acid ester 76.5 ± 5.0% and glycosides 13.8 ± 3.3% [13]. 1 D. Total Dissolved Solids The total sugar of fruit increases due to the hydrolysis of 0 starch content to simple sugars. If the sugar content is more mango mangoesteen rambutan dominant than its acid content causes the flavor that arises is storage time (day) sweet. The total dissolved solids contribute to increased 0 5 10 sugar content in the fruit during maturation [15]. Conversion of carbohydrates or starch into sugars, organic acids, fats,

phenol, and folate compounds contribute to total dissolved Fig. 3 Degree of acidity (pH) of fresh-cut tropical fruit during storage. solids during storage [18].

The observation shows the total dissolved solids in the All fruits show a decrease in pH during ten days of Mango fruit 22.9-24.00 Brix and Mangosteen 21.00-22.00 storage. Carbohydrates in fruits undergo conversion during Brix remained relatively fixed during the 10-day storage storage and produce organic acids that contribute to (Table 1, Fig. 5). The total dissolved solids in the Rambutan decreased pH. The change of carbohydrate or starch

1733 19.40 -24.50 Brix is also insignificant. The total dissolved F. Weight shrinkage solids in Rambutan during storage did not undergo The weights shrinkage of Mango fruit, Mangosteen, and significant changes [12]. Rambutan increase during storage. Based on observations such as Table 1 and Fig. 7, weights shrinkage of Mangosteen increase drastically. The range of the mango weight shrinkage reduction until day 10 is 2.88%, Mangosteen 30 9.31%, and Rambutan 6.92%. The longer storage kept fruit 24.50 23.20 24.00 weights, and the shrinkage is high. 25 22.00 23.00 22.90 21.00 21.10 20 19.40 Brix) ° ° ° ° 15 10 9.31 10

TDS TDS ( 9

5 8 6.92 7 0 mango magoesteen rambutan 6 5.59 storage time (day) 5 0 5 10 4.15 4 2.88 Fig. 5 Total dissolved solid (%) of fresh-cut tropical fruit during storage. 3

weight shrinkage (%) shrinkageweight 1.69 E. Vitamin C 2 Vitamin C is a component of that are easily 1 oxidized and degraded. The observation shows a tendency to 0 decrease vitamin C by day 10. Levels of vitamin C Mango mango mangoesteen rambutan 58.58-73.20 mg/100g, Mangoesteen 5.14-10.29 mg/100 g storage time (day) and Rambutan 33.28-58.37 mg/100g (Table 1, Fig. 6). 0 5 10

Although there is an increase in vitamin C mango and Mangosteen on the 5th day, it decreased back to the 10th day. Fig. 7 Weight (g) of fresh-cut tropical fruit during storage.

Some of the effects that can be observed in fruits during 90 storage are weight loss, respiration rate, and fruit shelf life. 81.25 The minimal process causes injured fruit tissue. The tissue 73.20 75 decay leads to increased respiration rate, leading to the rapid

58.58 58.37 consumption of sugar, lipid, organic acids, and increasing 60 the production of ethylene, which induces transpiration [9]. 43.19 Protopectin decreases and transforms into acidic pectate, 45 which is easily soluble in water. The primary wall and 33.28 middle lamella cell will decrease the structure of its solids, 30 which also leads to a decrease in fruit hardness and weight during storage [17]. Vitamin C (mg/100g) 10.29 15 8.79 5.14 G. Color 0 Fruit color is the main criterion used to assess the shelf mango mangoesteen rambutan life. The results show the longer the storage of fruit color storage time (day) value is decreasing. The Mango fruit has a range of color L* 0 5 10 values (39.12-51.99), a* (6.19-11.32), b* (34.71-89.51). Mangosteen L* value is (28.32 – 56.80), a* (-7.86-5.67), b* Fig. 6 Vitamin C content (mg/100g) of fresh-cut tropical fruit during storage. (13.94-19.47) and Rambutan L* (41.15 – 44.49), a* (-6.6- 1.79), b*(5.33-5.89) as seen in Table 1 and Fig. 8, 9, 10. Colors on all three kinds of fruits have decreased during Vitamin C levels decrease caused by degradation, storage. The shelf life and quality of fresh-cut fruit is thousands of reactions, and anthraquinone oxidation [16]. considerably reduced due to a series of processes triggered The average change is faster on Rambutan than Mango and by physical damage, including browning enzymatic [9]. Mangosteen. This is caused by Mango and Mangosteen fruit, Browning fresh-cut fruit occurs due to mechanical including climacteric fruit that is still experiencing damage. It results in natural phenolic compounds in the respiration, maturation, and production of vitamin C during vegetal tissues of the fruit oxidized by enzymes ( storage [4]. oxidase) in the presence of oxygen and coenzymes are (e.g., copper). The compounds are dark in color and affect the appearance of the fruit color [17]. During maturation of the

1734 fruit experienced some noticeable changes in color [15], [17]. The best method to retain the color of fruits is to store in a refrigerator [12].

60 56,89 52.99 50 44.58 44.49 42.38 42.49 41.15 40 39.12

30 28.32

Colour (L*) Colour 20

10

0 mango mangoesteen rambutan storage time (day) 0 5 10

Fig. 8 Color (L*) of fresh-cut tropical fruit during storage

15 11.32 10.37 10

6.19 5.67 5 1.79 Fig. 11 Visuals of tropical fruit color day-0 (A) and day-5 (B) 0 Colour a* Colour mango mangoesteen rambutan H. Texture -1.04 -1.08 The texture is a crucial indicator of the quality of the fruit. -5 The texture of Mango, Mangosteen, and Rambutan during -6.60 storage decreased. Table 1 and Fig. 12 Shows the value of -10 -7.86 the Mango fruit texture 1.90-3.39 N, Mangosteen 1.44-3.17 storage time (day) N, and Rambutan, 2.61-7.11 N. According to [15] the 0 5 10

process of maturation of fruit due to the process of Fig. 9 Color (a*) of fresh-cut tropical fruit during storage degradation pectin to protopectin which causes the pressure Turgor cell wall decreases and causes the fruit to become soft during the maturation process. The maturation process 100 89.51 after harvesting on green mangoes resulted in increased 90 respiration, production of ethylene, changes in the structure 80 of carbohydrates to be softer, degradation, 67.30 70 development of pigment through the biosynthesis carotenoids [18]. 60 The change of carbohydrate or starch conversion into 50 sugars, organic acids, fats, phenol, and folate compounds 40 34.71

colour b*colour also occurs, thereby causing the maturation of the fruit by 30 softening the texture towards the liked quality. When the 19.47 20 14.88 13.94 fruit is cut, peeled, or in any other way that causes injury, the 10 5.33 5.67 5.89 tissue responds with a rise in respiration rate, consumption of sugar, lipids, organic acids, and ethylene production. This 0 will induce maturation and cause senescence [9]. Increased mango mangoesteen rambutan storage time (day) maturation rates and water loss promoted by cutting and 0 5 10 trimming mainly accelerate the decline in fruit textures. Structures such as cell walls, central lamella, and cell Fig. 10 Color (b*) of fresh-cut tropical fruit during storage.

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